Brian Polcyn has owned and operated many of Detroit's finest restaurants, namely Forest Grill and Five Lakes Grill. From 1997 to 2024, he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia, Michigan, where he taught butchery and charcuterie. He is the co-author of a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette.

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Pâté, Confit, Rillette - Recipes from the Craft of Charcuterie

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Meat Pies

Charcuterie: The Craft of Salting, Smoking and Curing

Salumi

Salumi: The Craft of Italian Dry Curing

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

If You Can't Take the Heat

Meat Pies

If You Can't Take the Heat

The Book of Cocktail Ratios

Cleveland Noir

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